What you need

Manx Scallops – depends on how many your cooking for, 3 per person is a good amount.
Black Pudding – don’t think it’s made over here I used the Burnley stuff from Shoprite!
Frozen or Fresh Peas
Fresh Mint – Staarvey Farms are good for this
1 shallot
Salt and pepper
Fresh cream – Isle of Man Creameries

What to do

To make the Pea and Mint Puree
Lightly cook the Shallots in a pan with the butter.
Boil the peas for 10 mins until they just start softening up then drain.
With a food processer of blitzer, whizz up the peas, cream, shallots, fresh mint into a smooth puree. You can add a drop of water or cream to get it to a silky consistency. Then set aside

How to cook the Manx Scallops & Black Pudding

Get your pan red hot with a little amount of vegetable oil, the hotter the better!
Place your sliced black pudding on. After a minute turn this over and cook the other side.
Once you have turned the pudding add the scallops too
Remove the black pudding pudding and drain on kitchen roll.

Gourmet Shark Tip: Don’t move the scallops around in the pan, you want them to catch and begin to colour, when you have a bit of colour then turn them. Don’t be scared they don’t need to be cooked for long at all Only a minute to minute and a half each side!

Once both side have good golden colour remove and set aside.

Now build your dish, place a scallop on top of the pudding with the puree around the side.

This is an ideal starter or could be made into a main with a few chunky chips on the side! Delicious and simple!

Serves 4 – 3 Scallops each or two if you really love Scallops like me!

What you need
12 scallops,
6 slices Oaked Smoked streaky bacon (Moore’s is good for this)
1 Lime
Yep that’s it! Sometimes simple food is the best.

What to do
Preheat your oven to 190 C / Between Gas mark 4 and 5
Remove white scallop meat from the shell, remove roe, wash and drain, set aside
Cut the bacon slices in half and wrap each half around a scallop.
Get the cocktail stick and secure in the scallop and bacon wrap.
Cut the lime in half and squeeze half over the scallops.
Place on a baking tray and cook for 15 to 20 minutes or until bacon is crisp.
Remove and finish off with another squeeze of lime over the scallops

Dig in! Simple, quick and easy and tastes great. You can have as a simple snack or dress this dish up with some simple winter leaves for a stunning starter.